Spices: What’s In There? Herbs d’ Provence

Herbs d’ Provence:

This is No. 3 in our series of discovery about Combination Spices.

In this edition we’ll take a look at the specific flavor profiles in the spice combinations that make up Herbs d’ Provence.

Herbs d’ Provence: Say what you want about getting  french country flavor into your food creations, you simply won’t get there without Herbs d’ Provence.  Plats de poulet  will be merely chicken dishes, Rôti de porc Sauterne is just roasted pork with white wine, those roasted vegetables won’t make you conjure up a single image of mountainsides and rolling hills, lavender, vineyards, centuries-old architecture and wineries without these earthy flavor to make them légumes grillés .

The following recipe is basic. Use it as a suggestion of amounts.  It is the combination we use for bulk preparation for our pantry.  Try adding/subtracting among your favorite herbs from this list until you come up with the exact profile your palate appreciates most because this combination is “addictive”.  Some dishes will benefit from the addition of  little extra of one or two of the herbs in this selection.  Feel free to speak French to your cooking and be creative!

  • 2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed

Place the ingredients together in a coffee grinder and grind quickly together to a coarse texture.  Store airtight until ready to use.

Our next edition:  Italian Seasoning

©2014 Barbara A. Ziegler BAPantryGourmet.com  All rights reserved.

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